Harissa lamb

Name: Harissa lamb
Cook time: 25 min
Yield: 4
Cuisine: Kasserine, Tunisia

with warm freekeh and carrot tabbouleh

Ready in around 25 mins

RECIPE FACT:

Kasserine is situated below Jabel ech Chambi, Tunisia’s highest mountain.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO COOK THE ROASTED CARROTS AND FETA:
Line an oven tray with baking paper. Peel and trim the ends off the carrots then cut into sticks. Place onto the tray with the chickpeas, drizzle with oil, season with salt and pepper and bake in the oven for 15 mins. Remove the vegetables from the oven. Crumble over the feta and bake for a further 5 mins.
2. TO MAKE THE TABBOULEH:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the steamed freekeh and cook, without stirring for 2 mins then stir and cook for a further 1-2 mins. Place into a salad bowl and allow to cool for a few mins. Remove the mint leaves from the stalks, discarding the stalk. Roughly chop the mint then add to the bowl with the roasted vegetables and feta. Pour in the orange dressing, season with salt and pepper then toss gently to combine.
3. TO COOK THE LAMB:
Remove the harissa lamb steaks from their packaging. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the lamb, season with salt and pepper and cook for 2-3 mins on each side for medium rare - a little longer for well done. Remove from the pan, cover to keep warm and allow to rest for a few mins before slicing.
TO SERVE:
Spoon the freekeh and carrot tabbouleh onto plates. Top with sliced lamb and a handful of mizuna. Drizzle over any resting juices from the lamb.